Red Pepper Corn Bread

Oil or bacon fat for greasing

1-1/2 cups yellow cornmeal

1/2 cup all-purpose flour

1/4 teaspoon salt

1/2 teaspoon baking soda

2 teaspoons baking powder

1/2 to 1 teaspoon hot pepper flakes

1/4 cup bacon fat or vegetable oil

1 large egg

1 cup buttermilk

Preheat over to 425 degrees F.

Grease a 9 x 2-inch square or round cake pan with vegetable oil or bacon fat and set in oven for about 5 minutes to heat.

Meanwhile sift cornmeal, flour, salt, baking soda, and baking powder into a medium-sized bowl. Stir in pepper flakes and bacon drippings or vegetable oil. Mix until well blended. Add egg and buttermilk; beat vigorously with a wooden spoon for about 30 seconds.

Carefully remove heated pan from oven. Pour in corn bread mix and spread evenly with a spoon.

Place pan on lower shelf in oven and bake 20 to 25 minutes or until golden brown, and knife inserted in center comes out clean.

Remove from oven; let rest for a few minutes before serving.

- Recipes adapted from 'Soul Food,' by Joyce White

You've read  of  free articles. Subscribe to continue.
QR Code to Red Pepper Corn Bread
Read this article in
QR Code to Subscription page
Start your subscription today